Sichuanese aubergine recipe by Andrew Wong
Chef Andrew Wong shares the recipe for his hit sweet, sour and spicy Sichuanese aubergine dish from his eponymous restaurant A.Wong in London. Take a look.
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Cooking tools:
- Wok
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spatula
- Serving platter
- Stove
Ingredients
- Aubergine: 300g baby aubergines
- Vegetable oil: 3 tbsp
- Chilli bean paste: 1 1/2 tbsp of fermented chilli bean paste
- Black bean sauce: 1/2 tbsp (ready-made sauce)
- Dried red chillis: 3–4. cut widthways into 2 lengths
- Chilli flakes: a pinch
- Rice wine: 2 tbsp of Shaoxing rice wine
- Chinese red vinegar: 2 tbsp
- Vegetable stock: 100ml vegetable or chicken stock
- Caster sugar: 4 tsp
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